Pork Pasties With Sage And Plum
Not too tricky
- 225g (8oz) Lean mince pork
- 2 Fresh plums, stones removed and chopped
- 15ml (1tbsp) Plum jam
- 15ml (1tbsp) Fresh sage, chopped
- 500g (17oz) Packet premade shortcrust pastry
- Egg and milk to glaze
Pre-heat oven to 180ºC, Gas Mark 4.
Place pork, plums, jam, seasoning and sage in a large bowl, mix together well.
Roll out the pastry and using approx 17cm (6½”) bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.
Place a large spoonful of the mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.
Brush with egg and milk glaze, and place on a non-stick baking tray (or use baking parchment).
Bake in a pre-heated oven for about 25-30 minutes until pastry is golden brown.
Serve hot or cold, great with a fruity relish or chutney.